1/2 cup butter 1/2 cup sugar 1/4 cup molasses (I used the mild) 1 egg (med or large) 2 cups flour (scoop from bag) 2 tablespoons ginger* - see Comment on this Recipe (below)
Note: 2 tablespoons must be a typo -- we recommend using 2 teaspoons of ginger) 1 teaspoon cinnamon 1/4 teaspoon salt 1/2 teaspoon cloves 2 teaspoons ground anise seeds 1 teaspoon ground coriander
Thoroughly cream butter and sugar by hand, or with a mixer at slowest speed. Beat in molasses and egg until combined. In a separate bowl, mix all the dry ingredients, then add to the butter mixture. Knead for a minute. Roll unchilled dough into 2-inch balls and place 4 inches apart on a baking sheet. Stamp each ball with your cookie stamp. If cookie dough sticks to stamp, peel it off. Dust the ball f dough lightly with flour, then stamp. Bake at 350° F. in the top third of your oven until nicely browned - start checking after 10 minutes.
From Lynne. 11/23/96, Deja News Retrieved Document, Newsgroups: rec.food.cooking, Article 1 of 35 - “Thanks to everyone for your help and suggestions regarding coriander. Here is the recipe I tried and it was very good. Enjoy.”